Description
Tender muffins bursting with juicy peach pieces and a crisp cinnamon-brown sugar topping, offering warm, gooey bites that melt on your tongue.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 large egg
- 3/4 cup milk
- 1/4 cup unsalted butter melted
- 1 teaspoon vanilla extract
- 1 cup diced peaches
- 2 tablespoons brown sugar
- 1 tablespoon melted butter
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease it lightly.
- In a large bowl, whisk together the flour, granulated sugar, baking powder, salt, and ground cinnamon.
- In a separate bowl, beat the egg, milk, melted butter, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined, being careful not to overmix.
- Fold in the diced peaches until evenly distributed throughout the batter.
- Divide the batter evenly among the muffin cups, filling each about three-quarters full.
- In a small bowl, combine the brown sugar, melted butter, and cinnamon for the topping; sprinkle evenly over the muffin batter.
- Bake for 18–20 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
- Allow muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool slightly.
Notes
- Muffins are best served warm for a soft, cobbler-like texture.
- Fresh peaches offer optimal flavor but thawed frozen diced peaches can be used.
- Avoid overmixing the batter to ensure light and tender muffins.
- Store leftovers in an airtight container for up to two days or freeze for extended storage.